This week’s farm share includes: lettuce mix/kale, head lettuce, salad turnips, scapes/scallions, carrots, potatoes, u-pick peas, kale/collards/chard.

We are excited to have new potatoes and carrots for the first time this season, along with our first u-pick item: peas!

This week we have new potatoes, which are smaller, more tender and sweeter than the potatoes we’ll have available in the fall. Their thin skin requires no peeling, but does make it so they won’t store as long. These potatoes are best if you simply roast them whole or cut them in half and pan fry. Check out the new potato recipe below, followed by two more that will use this week’s farm share produce!

New Potato Hash with Egg and Greens

  • 3-4 new potatoes, cut into small cubes
  • 1-2 spring onions, white and pale green thinly sliced
  • 2 radishes, thinly sliced
  • handful arugula, spinach or baby kale
  • 2-3 Tbsp. vegetable oil
  • to taste salt and pepper
  • 2 eggs, fried or sunny side up

In a medium size skillet heat your oil over medium heat.  Add the sliced spring onions and saute until translucent 1-2 minutes.  Add the small cubes of potato, season with salt and pepper.  Slowly saute the potatoes over medium heat until golden brown for approx 12-15 minutes.  You will want the potatoes cooked through on the inside and golden on the exterior.  While the potatoes are cooking fry your eggs.  Divide your potatoes on two plates and offset your egg.  Add a generous handful of greens and some sliced radishes. Finish with flaky sea salt and fresh cracked pepper.                               – EyeSwoon

Roasted Hakurei and Couscous Salad

  • 1 bunch Salad turnips, halved
  • 1 bunch Salad turnip greens, chopped
  • 1 cup Israeli couscous (or regular couscous)
  • 2 Garlic scapes, minced
  • 1 pinch Red chili flakes (optional)
  • ¼ cup Spring onion (bulb and greens), diced
  • ½ Lemon, juiced
  • 4-5 Tbsp. Olive oil
  • 1-2 Tbsp. Parsley, minced
  • To taste Salt and pepper

Preheat oven to 425. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool. Meanwhile, prepare the couscous as the box instructs. Heat 1-2 tablespoons of olive oil over medium heat and add the onions and scapes. Once fragrant, toss in the leaves with salt and pepper. Saute until just wilted, 1-2 minutes. Transfer to a bowl and combine with the cooled couscous, fresh lemon juice, and an extra tablespoon or two of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.

Kale Avocado Salad with Roasted Carrots and Chick Peas

  • 2  ripe avocados, peeled, pitted and cubed
  • 1 lbs. carrots
  • 1 Tbsp. olive oil
  • to taste salt and pepper
  • 1 (15.5 oz.) can chick peas, drained
  • 1/3 cup walnuts, coarsely chopped
  • 1 large bunch kale stalks removed, leaves coarsely chopped
  • 2 Tbsp. lemon juice

Heat oven to 400°F. In a bowl, toss carrots, oil, salt, and pepper. Transfer to a rimmed baking sheet; bake 20 minutes. Add chick peas and walnuts to pan, stir and return to oven. Bake until carrots are brown and tender, an additional 5 to 10 minutes. In a large bowl combine kale, lemon juice, remaining 1/4 teaspoon salt and half of the avocado. Massage kale with both hands until the avocado is pureed and the kale softens and turns bright green, about 2 minutes. Add half of the carrot mixture to the kale; toss. Place in a large serving bowl. Top with remaining carrot mixture and avocado.